University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Jurković, M. (2017). Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:759212
Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212
Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212
Jurković, M. (2017). 'Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:759212
Jurković M. Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212
M. Jurković, "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212